栄養レベルにおける鉄の用量効果関係

抄録

Nutritional level of iron exhibits linear dose-effect relationship with blood hemoglobin up to its normal concentration during recovery from severe iron deficiency in rats. This relationship is used for measurement of bioavailability of food iron by the official methods of AOAC international. Hemoglobin regeneration efficiency method was improved using a longer depletion period and a longer repletion period as an easier and simpler alternative. The dose-effect relationship between dietary iron and blood hemoglobin yields a sigmoid curve in a wider range of dietary iron level, starting a feeding from normal iron status of animals. The analysis of dose-effect relationship between dietary iron and various iron parameters may give a definite basis of iron requirements and a division of severity of iron deficiency for experimental rats.